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–+ servings
Homemade pita chips and a bowl of white dip.

Homemade Whole Wheat Pita Chips

Angie Zoobkoff
With homemade pita chips this easy to make, there's no reason to ever buy store-bought again.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack
Cuisine American
Servings 2 servings
Calories 161 kcal

Ingredients
  

  • 2 whole wheat pita pockets (do not use pocketless)
  • Cooking spray
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon smoked paprika

Instructions
 

  • Preheat the oven to 325°F (163°C).
  • Cut the pita pockets into chip sized pieces. Separate the two halves of each piece and arrange them in a single layer, rough side up, on a rimmed baking sheet.
  • Spray the top of the pita with cooking spray, then immediately sprinkle with salt and smoked paprika.
  • Bake until the chips are crisp and beginning to turn golden, about 10 minutes. The chips should be quite firm even while warm, but they will continue to crisp as they cool.

Notes

  • Seasoning the chips--I find that the seasoning sticks better to the "rough side" or inside of the pita bread. After separating the pieces, arrange them so the rough side is facing up.
  • Storage--Extra pita chips can be stored in a sealed bag or container at room temperature for up to 5 days. Make sure that you chips are completely cool before storing.

Nutrition

Serving: 25chipsCalories: 161kcalCarbohydrates: 30gProtein: 7gFat: 2gSodium: 531mg
Keyword homemade snacks
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